Honey Pecan Cake

A wonderful light cake fragrant and sticky with honey and pecans

Possibly one of the best cakes I've ever made. Quite something.
Possibly one of the best cakes I’ve ever made. Quite something.

Possibly the best cake I have ever made and I think my dedication to cake is well established.

For a few weeks I’ve had a hankering for a honey-scented cake, similar to my quest for a decent honey ice-cream, even though ice-cream and my stomach don’t see eye-to-eye.

Honey pecan cake.
Honey pecan cake.

Food52’s Baking book delivered. Honey AND pecans, we were onto a winner.

There are steps, there are bowls, just work with it.

The caramel pecan base
The caramel pecan base

Food52 uses a 23cm round springform pan with baking paper that comes up above the join but this sounded like a doomed plan to me so I used a 20cm square tin, which I lined with one piece of baking paper with no joins in it whatsoever (so the caramel can’t escape)

Honey Pecan Cake
 
A stunning combination of honey and pecans in a delicate cake
Author:
Ingredients
For the topping
  • 2 tbsp butter
  • ¼ cup honey
  • pinch of salt
  • 1 cup pecan halves
For the cake
  • ½ cup pecans
  • 1 cup plain flour
  • 1 tsp baking powder
  • pinch salt
  • 3 eggs, separated
  • 110g butter
  • ½ cup caster sugar
  • ¼ cup honey
  • 1 tsp vanilla extract
  • ½ cup buttermilk
Instructions
  1. Preheat the oven to 175C and line your prefered pan
For the topping
  1. Melt the butter with the honey then pour over the bottom of the pan
  2. Evenly spread the pecans over it
For the cake
  1. Blitz the pecans into a flour, add to the plain flour and set aside
  2. Whisk the eggwhites to stiff peaks and set aside
  3. Cream the butter and sugar until pale
  4. Then add the egg yolks, then the honey, vanilla and buttermilk
  5. Gently stir in the flours
  6. Gently fold through the egg whites and then spoon into the pan over the pecans
  7. Bake for 35-40mins
  8. Let it cool a little then flip onto a serving platter
  9. It'd be divine with ice-cream or cream. Or both.

 

Onward!

Honey Nut Slice

OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.

I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.

I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.

Honey Nut Slice

Honey Nut Slice
 
You just need to make this.
Author:
Ingredients
  • 250 g butter
  • ⅔ cup caster sugar
  • ⅓ cup honey
  • ⅓ cup cream
  • ⅓ cup brandy
  • 300 g flaked almonds
  • 150 g shelled unsalted pistachios or your nut of choice, I more often than not use pecans
  • 100 g dark chocolate
Instructions
  1. Preheat your oven to 200C and line the base and sides of 19x20cm (or thereabouts) tin, then grease it well
  2. Melt the butter in a saucepan then add the sugar, honey, cream and brandy
  3. Bring it all to the boil
  4. Remove from the heat and stir in the nuts
  5. Pour it into the tin and bake for 25 minutes or until the top is golden brown
  6. Remove from the oven and let it cool
  7. Melt the chocolate and then drizzle it over the top
  8. Refrigerate and then cut into bite size pieces - store in the fridge.
  9. Eat yourself into a diabetic coma.

 

Honey cakes

So it was Jewish New Year last week. I’m not Jewish but my step-mother is and I fancy myself as someone quite intrigued by the rituals and traditions of religion.

We took the kids down to Picton to experience Rosh Hashana and it only seemed fitting to take something appropriate. Honey cake is The Cake of Jewish New Year. This recipe is from Pikelet & Pie, who is about to embark on quite the life adventure.

Honey Cakes

  • 3 eggs
  • 1/2 cup neutral flavoured oil (I used canola)
  • 1/2 cup honey (the flavour and quality of the honey will greatly affect the outcome of the cake)
  • 1/2 cup brown sugar
  • 1 cup self raising flour
  1. Grease a 12 cup muffin tray with butter or use liners – I made mini muffins and it made 3 dozen – or line a 26cm cake tin 
  2. Preheat oven to 180C
  3. Mix everything together until the mixture looks bubbly the distribute evenly between the muffin liners (I pour it into a jug and do it that way – easy as)
  4. Bake for about 40 minutes for a whole cake (cook on 190C for 10 mins then down to 180 for remainder of time), 20 minutes for muffins and 10 minutes for mini muffins. 

They are DELICIOUS. The mini muffin version were much lighter and tastier than the whole cake variety. I made them when Eleanor came for a visit and OH MY if they weren’t the BEST thing straight from the oven and popped whole into your mouth. YUM.

Jamie Oliver’s Honey Mustard Dressing

This is Jamie Oliver’s honey mustard and garlic dressing I made last night. I’ve doubled it because I live with a pack.

1 tsp garlic, finely chopped
2 tblsp seeded mustard
2 tblsp honey
4 tblsp lemon juice
10 tblsp olive oil
– mix together